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ASTM F 1991 : 1999

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by

Standard Test Method for Performance of Chinese (Wok) Ranges

Available format(s)

Hardcopy , PDF

Superseded date

11-11-2014

Language(s)

English

Published date

10-10-1999

€67.30
Excluding VAT

CONTAINED IN VOL. 15.08, 2016 Describes the energy consumption and performance of Chinese ranges.

Committee
F 26
DocumentType
Test Method
Pages
10
ProductNote
Reconfirmed 1999
PublisherName
American Society for Testing and Materials
Status
Superseded
SupersededBy

1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.

1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.

1.3 The Chinese range can be evaluated with respect to the following (where applicable):

1.3.1 Energy input rate (10.2),
1.3.2 Pilot energy rate, if applicable (10.3), and
1.3.3 Heatup energy efficiency and production capacity (10.5).

1.4 The values stated in inch-pound units are to be regarded as standard.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

ASTM F 2875 : 2010 : R2015 Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods
ASTM F 2916 : 2019 Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
ASTM F 1704 : 2012 : R2017 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems

CSA/ANSI Z83.11 : 2016 GAS FOOD SERVICE EQUIPMENT

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